Mary Berry’s Coconut Sponge Cake is made with flour, butter, sugar, eggs, coconut milk, and extracts, with a coconut-flavored frosting. It serves six and takes about 60 minutes to prepare and bake, offering a delightful tropical dessert.
Try More Mary Berry Recipes:
- Mary Berry Sponge Cake With Oil
- Mary Berry 9 Inch Sponge Cake Recipe
- Mary Berry Gluten-Free Sponge Cake
🤍 Why You’ll Love This Coconut Sponge Cake Recipe:
- Delightful Coconut Flavor: Infused with coconut milk, extract, and shredded coconut, this cake offers a rich and authentic coconut taste that’s perfect for coconut lovers.
- Light and Fluffy Texture: The sponge cake is airy and light, making it a pleasant dessert that isn’t too heavy, ideal after a meal or as a tea-time treat.
- Simple Ingredients: The recipe uses straightforward ingredients that are easy to find in most supermarkets, making it accessible for anyone to bake.
- Perfect Pairing with Beverages: This cake pairs wonderfully with a variety of drinks, from tea and coffee to a glass of sweet dessert wine or a tropical cocktail.
- Good Keep: The cake maintains its texture and flavor well when stored properly, allowing you to enjoy it over a couple of days.
❓ What Is Mary Berry’s Coconut Sponge Cake Recipe?
Mary Berry’s Coconut Sponge Cake features all-purpose flour, butter, sugar, eggs, coconut milk, vanilla and coconut extracts, and shredded coconut. It’s frosted with a coconut milk-based buttercream and garnished with more shredded coconut, creating a delightful tropical dessert.
🥚 Mary Berry Coconut Sponge Cake Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup coconut milk
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Shredded coconut for garnish
🍰 How To Make Mary Berry Coconut Sponge Cake
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes cool, prepare the frosting by beating together the butter, powdered sugar, coconut milk, and extracts until smooth and creamy.
- Once the cakes are cool, spread frosting on one layer, top with the second layer, and frost the outside of the cake.
- Sprinkle the top and sides with additional shredded coconut for decoration. Serve the cake at room temperature for best flavor and texture.
💭 Recipe Tips
- Properly Prepare Your Pans: Grease and flour the pans thoroughly or use parchment paper to prevent sticking. This step ensures your cakes will release easily without breaking.
- Cream Butter and Sugar Well: Take your time creaming the butter and sugar until the mixture is light and fluffy. This process is crucial as it adds air to the batter, which helps the cake rise.
- Be Gentle with the Batter: When folding in the shredded coconut or combining the wet and dry ingredients, use a gentle hand to avoid deflating the batter. Over-mixing can lead to a dense cake.
- Bake Until Just Done: Overbaking can dry out the sponge. Start checking the cakes about 5 minutes before the recommended baking time ends. A toothpick should come out clean or with a few moist crumbs.
- Cooling is Crucial: Allow the cakes to cool in the pans on a wire rack for about 10 minutes before turning them out. This helps them set and reduces the risk of breakage.
🍧 What To Serve With Coconut Sponge Cake?
Serve Coconut Sponge Cake with a dollop of Cream Cheese Frosting or a scoop of Rhubarb Ice Cream, Blackcurrant Jam, Lemon Posset, or Damson Jam complement its flavors pair with coffee or a light dessert wine.
🎚 How To Store Leftovers Coconut Sponge Cake?
- Refrigerate: Place leftovers Coconut Sponge Cake in an airtight container and store it in the refrigerator it will keep well for up to 3-4 days.
- Freeze: For longer storage wrap leftover Coconut Sponge Cake in plastic wrap and then aluminum foil freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
🥵 How To Reheat Leftovers Coconut Sponge Cake?
- In The Microwave: Heat leftovers Coconut Sponge Cake slice on low power for up 10-second intervals, up to 30 seconds.
- On The Oven: Warm your leftovers Coconut Sponge Cake at 275°F wrapped in foil for up 5-10 minutes.
FAQs
What makes a sponge cake different from other cakes?
Sponge cake is characterized by its light, airy texture, achieved by beating the eggs thoroughly to incorporate air and carefully folding in the flour to retain as much volume as possible. Unlike some other cakes, it typically does not use leavening agents like baking soda or baking powder.
How can I ensure my sponge cake comes out moist?
To keep a sponge cake moist, make sure not to overbake it overbaking can dry out a sponge cake quickly, using ingredients like coconut milk helps add moisture, and a simple syrup drizzle on the baked layers can also help keep them moist.
What kind of frosting goes well with Coconut Sponge Cake?
A buttercream or cream cheese frosting flavored with coconut extract pairs beautifully with this cake. For a lighter option, whipped cream frosting also works well and keeps the cake feeling light and airy.
What are some common mistakes when making Coconut Sponge Cake?
Overmixing the batter after adding flour can deflate the air bubbles and lead to a denser cake. Also, not preheating the oven, or opening the oven door too early can cause the cake to fall flat.
How do I know when Coconut Sponge Cake is done baking?
A toothpick inserted into the center should come out clean, or the cake should spring back when lightly touched. Also, the edges will start to pull away from the sides of the pan.
Try More Mary Berry Recipes:
- Mary Berry Sponge Fruit Flan
- Mary Berry Gluten Free Victoria Sponge
- Mary Berry Jam And Coconut Sponge
Mary Berry Coconut Sponge Cake Nutrition Facts
Serving Size: 1 slice (approximately 80g)
- Calories: 263
- Total Fat: 12g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
Mary Berry Coconut Sponge Cake
Description
Mary Berry’s Coconut Sponge Cake is made with flour, butter, sugar, eggs, coconut milk, and extracts, with a coconut-flavored frosting. It serves six and takes about 60 minutes to prepare and bake, offering a delightful tropical dessert.
Ingredients
For the frosting:
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes cool, prepare the frosting by beating together the butter, powdered sugar, coconut milk, and extracts until smooth and creamy.
- Once the cakes are cool, spread frosting on one layer, top with the second layer, and frost the outside of the cake.
- Sprinkle the top and sides with additional shredded coconut for decoration. Serve the cake at room temperature for best flavor and texture.
Notes
- Properly Prepare Your Pans: Grease and flour the pans thoroughly or use parchment paper to prevent sticking. This step ensures your cakes will release easily without breaking.
- Cream Butter and Sugar Well: Take your time creaming the butter and sugar until the mixture is light and fluffy. This process is crucial as it adds air to the batter, which helps the cake rise.
- Be Gentle with the Batter: When folding in the shredded coconut or combining the wet and dry ingredients, use a gentle hand to avoid deflating the batter. Over-mixing can lead to a dense cake.
- Bake Until Just Done: Overbaking can dry out the sponge. Start checking the cakes about 5 minutes before the recommended baking time ends. A toothpick should come out clean or with a few moist crumbs.
- Cooling is Crucial: Allow the cakes to cool in the pans on a wire rack for about 10 minutes before turning them out. This helps them set and reduces the risk of breakage.